Local. Seasonal. Ecological Food Direct From Your Farmer

Terry Wilson

Terry Wilson bakes his delicious and wholesome range of sourdough breads from the Leavain Bakery, based in Coopers Plains. He specialises in full sourdoughs and yeasted sourdoughs. Terry says that ‘Sourdough is infinitely more satisfying. It has an amazing depth of flavour, it smells and looks better and it is something you can get you teeth into. It is healthier too, because gluten and sugars are dissolved during the long fermentation process.’ Terry makes all his breads from organic flour, and he sources his flour locally whenever he can. Many of his ingredients come from NSW, however due to the special qualities that the flour must have to perform well in the bread making process he does sometimes have to source ingredients from further a-field. Terry has been supplying subscribers of Food Connect since 2008
Leavain Bakery supply a range on 10 different loaves - Pane, Olive and Rosemary, Middle Eastern Fruit Loaf, Peasant (multigrain), Rye, Spelt, Spelt Fig and Pistachio, Turkish and Walnut and Spelt. And a few sweet treats around Easter and Christmas.

Products by this farmer